Chris leads delivery of CSIRO’s science and innovation outcomes in food, food ingredients and beverages. Key research areas include: Food Safety, Food Stability, Food Structure and Sensory and Food Transformation.

Chris has experience working with meat, dairy, seafood and horticulture sectors in Australia and New Zealand. He has previously held executive positions in Food Science Australia, CSIRO Food and Nutritional Sciences, CSIRO Animal, Food and Health Sciences and the NZ Institute for Crop & Food Research, with responsibilities including; capability development, science strategy and leadership, investment portfolio leadership, business development and commercialisation.

His previous directorships include companies involved in innovation and commercialisation in the seafood and biomaterials sectors. Chris is currently a Director of one of New Zealand’s Crown Research Institutes.